Food Porn Friday: Twice-Baked Goat Cheese-Truffle Potatoes

Food, Food Porn Friday, Cheese, Goat Cheese, National Goat Cheese Month

Image credit: mygourmetconnection.com

August is National Goat Cheese Month. Today on Food Porn Friday, we are featuring this deliciously rich, easy to make, Twice Baked Goat Cheese Truffle Potatoes from the kitchen of My Gourmet Connection.

Twice-Baked Goat Cheese-Truffle Potatoes

Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 to 6 servings

  • Ingredients:
  • 4 large Yukon Gold potatoes, scrubbed
  • 4 ounces crumbled goat cheese
  • 2-1/2 tablespoons white truffle oil (see notes)
  • 2 to 3 tablespoons cream or half-and-half
  • 2 tablespoons fresh chives, chopped
  • Salt and freshly ground black pepper

Preparation:
Preheat the oven to 400°F and arrange the scrubbed potatoes on a baking sheet. Bake for about 1 hour, until the potatoes are tender when pierced with a knife. Remove from the oven and allow to cool for 15 minutes.

Slice each potato in half lengthwise and using a large spoon, gently scrape the cooked potato into a large bowl, leaving about 1/8-inch of flesh in the skin. Place the empty skins back on the baking sheet.

Heat the truffle oil and cream in a small saucepan over medium-low heat, just until warm, 2 minutes. Remove from the heat and stir in the goat cheese and chives. Add the mixture to the potatoes and mash until creamy and well combined. Season to taste with salt and pepper.

Mound the potato-cheese mixture into the skins and smooth with the back of a spoon. Return to the oven to warm through and brown lightly on the top, 10 to 12 minutes.

About white truffle oil:
Look for white truffle oil that’s made by infusing top quality extra virgin olive oil with actual pieces of white truffle. Our favorite brand is I Peccati di Ciacco Alba White Truffle Oil, which we buy from Gourmets-Delight.com. This ingredient doesn’t come cheap, so we always reserve it for special occasions.

Where Did All of My Forks Go?

Poetry, Eating Utensils, Forks, Flatware

Image Credit: Kevin Phillips

Is there a fork burglar out there, swiping innocent forks and interrupting the flow of even dinnerware placement sets? C’mon, I know you can relate because everyone seems to go through their missing fork syndrome, more than we can imagine. I am always baffled when I have to buy more everyday flatware, all because my forks seem to be disappearing without leaving a trace of evidence as to where they went. Yep boys and girls, that is another one of my things that make you go “Hmmm” moments!

The Missing Forks

Oh where oh where have my dinner forks gone
did they run away or hide in some deserted cubby hole
only leaving teaspoons, knives, and tablespoons behind
I need them more, but somehow they disappear faster
vanishing into thin air like a Houdini magic trick
gone, each time I buy a new matching set of flatware
in all of their novelty and sparkle of stainless steel
splashes of dazzling accents on a beautifully set table
and lo, after I check the final count of each utensil
zapped by uneven numbers, where have all my forks gone?

© Kym Gordon Moore

La La La Raspberry Bombe

National Raspberry Bombe Day, Desserts, Food Porn Friday, Foodimentary

Image credit: theculinarycellar.com

We celebrated some pretty cool desserts during the hazy days of summer like ice cream, frozen custard, and Semifreddo. Today on Food Porn Friday, we are celebrating raspberry bombe, since it is National Raspberry Bombe Day. Bombe, a frozen dome-shaped dessert, typically contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum. It is layered in a spherical mold and frozen overnight. The center is made of custard, mousse, or ice cream in a different flavor.

Here is an impressive and easy Raspberry Bombe dessert recipe from the folks at The Culinary Cellar.

3 pints raspberry ice or sherbet, slightly softened
3/4 cup sugar
1/4 cup water
4 egg yolks
1 Tablespoon grated orange peel
1 teaspoon sugar
1-1/4 cups whipping cream
1/4 cup orange-flavored brandy
3 cups fresh red raspberries
1/2 cup whipping cream, whipped
Mint leaves for garnish (optional)

1. Spread sherbet evenly over bottom and sides of lightly oiled 2-quart mold. Freeze, covered, until sherbet is hard, about 2 hours.
2. Heat 3/4 cup sugar and the water in small saucepan to boiling; boil until candy thermometer registers 238 degrees (soft-ball stage), about 8 minutes. Meanwhile, beat egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in hot sugar syrup in a slow steady stream until mixture cools to room temperature, about 15 minutes. Refrigerate, covered, until cold, about 30 minutes.
3. Combine orange peel and 1 teaspoon sugar in small bowl; mash together with back of a spoon. Whip 1-1/4 cups cream in chilled small bowl until soft peaks form. Beat in brandy and orange-sugar mixture.
4. Fold cream mixture into egg yolk mixture. Spoon into sherbet-lined mold. Freeze covered overnight. Unmold onto serving plate. Garnish with fresh raspberries, the 1/2 cup whipped cream, and mint leaves. Serve immediately. (Don’t forget to stick a sparkler on top and light it right before serving! It looks really cute and festive). Serves 10-12.

Happy #RaspberryBombeDay

Back-to-School Lunchbox Memories

Vintage School Lunchbox

I can’t believe it’s that hallelujah time for Back-to-School. Aside from buying essential school supplies and new clothes, I am reminded of that fundamental back-to-school accessory from my childhood and that was the tin lunchboxes with matching thermos. Lunchboxes were the fashion statement over the brown paper bag, and students who carried one were considered oh so cool.

Vintage School LunchBox, Lunch Pails, Lunch Containers, Lunch Tin Totes

Image Source: Amazon.com

Nowadays lunch containers come in many sustainable designs, but for me, the vintage lunch boxes were quite an art statement as much as it was a hip, school fashion accessory. Did you have a metal or tin lunchbox? If so, what kind? Come, let’s take a quick trip down vintage school lunchbox memory lane.

Vintage Lunchbox, School Lunchbox

Image Source: Pinterest

Tin Lunchbox, Vintage School Lunchbox

Image Source: Pinterest

Tin Lunchbox, Vintage School Lunchbox

Image Credit: slmaonline.info

Vintage Lunchbox, School Tin Lunchbox

Image Source: Pinterest

Vintage School Lunchbox

Image Source: Pinterest

Back-to-School Days are here again
the halls are bustling with noise again
so let’s sing a song of homework again
Back-to-School Days are here again!

– Kym Gordon Moore

The Creamy Richness of Frozen Custard on Food Porn Friday

Frozen Vanilla Custard, Frozen custart, Frozed Dessert

Image Source: myrecipes.com/ – Frozen Vanilla Custard

Well, we are in the middle of summer and still trying to beat the heat by cooling our parched tongues with relief from something beyond iced cold. Ice cream is one of our all time favorite summer dessert treats, but there is another frozen dessert that is richer and far more luscious.

Although National Frozen Custard Day is celebrated on August 8, we couldn’t wait until then to drool over and feature this dense creamy magical goodness. So what’s the difference between ice cream and frozen custard? While they both are frozen, cool and creamy, ice cream is made from milk, cream (or both) while the ingredients of frozen custard are milk, cream, and egg yolks.

The ingredients needed for this Frozen Vanilla Custard from the good folks at MyRecipes.com are – 2 cups milk, 1/2 cup half-and-half, 1/2 cup sugar, 5 large egg yolks, 1/8 teaspoon salt, 1/2 teaspoon vanilla extract.

Hands-On Time
16 Mins
Total Time
4 Hours 39 Mins
Yield
Serves 8 (serving size: 1/2 cup)

Click here to get directions on how to make this deliciously rich Frozen Vanilla Custard.

Here’s another recipe to check out for preparing this cold rich heat quenching frozen custard dessert.

Image source: Divine Lifestyle

Click here to get directions for this FRESH CHERRY & FROZEN CUSTARD PIE RECIPE from Divine Lifestyle.

Happy #FoodPornFriday

It’s National Milk Chocolate Day on Food Porn Friday

Chocolate Cake

Oh yeah baby, listen up. I am going to get every single bit of my sweet tooth on, just because today is National Milk Chocolate Day. Oh, now there is no shame in my game because this is one of those decadent, luxurious moments of pleasure that I savor ever so slowly with that melt in your mouth sweet ooziness. Please excuse me, as I take a few moments to allow my mouth to water over these delicious, lip-smacking chocolaty…oh so wrong…but oh so right seductive confections!

Chocolate CakeNational Milk Chocolate Day, ChocolateChocolate CakeChocolateMilk ChocolateChocolate Ice Cream

Now, was that as good for you as it was for me? Ummmmm….good! Happy #NationalMilkChocolateDay on #FoodPornFriday!

Celebrating National Watermelon Month on Food Porn Friday

Watermelon recipes, National Watermelon Month, Fruit

PHOTO BY KANA OKADA – Watermelon Salad With Mint and Crispy Prosciutto

Kickin’ back and keepin’ it cool as we celebrate throughout the month of July National Watermelon Month. To commemorate the juicy deliciousness of this incredible fruit, here are a couple of cool, refreshing recipes from the kitchen of Real Simple. Try this Watermelon Salad With Mint and Crispy Prosciutto.

INGREDIENTS

4 ounces thinly sliced prosciutto
3 pounds watermelon (including rind)
6 radishes, quartered
4 scallions, sliced
1/4 cup fresh mint, torn
1/4 cup salted peanuts, chopped
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
kosher salt and pepper

Click here to get directions.

 Watermelon and Basil Iced Tea, National Watermelon Month

PHOTO BY JAMES BAIGRIE – Watermelon and Basil Iced Tea

To complement your salad, wash it down with a refreshing glass of Watermelon and Basil Iced Tea.

INGREDIENTS

8cups boiling water
8 tea bags
1/8 medium-size watermelon, cut into small triangles
1 small bunch fresh basil sprigs
sugar, to taste (if desired)

Click here to get directions on how to prepare this cool beverage. And to think watermelon could be this exotic!